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Roasted Tomato Salsa Recipe

   
 

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     Roasted Tomato Salsa

Category   Appetizers
Sub Category   None
Servings   8 cups
Preptime   25 mins

Ingredients
12 large tomatoes, halved and seeded, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
2 Tbl olive oil
4 garlic cloves, peeled
2 tsp grated lime peel
1 lg sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
 
1 Tbl ground cumin
1 Tbl smoked paprika
1 Tbl ground chipotle pepper
2 tsp salt
1/4 tsp Louisiana-style hot sauce
Tortilla chips

Instructions
Arrange six tomatoes cut side down on a 15 x 10 x 1 baking pan; drizzle with oil. Broil 4 inches from heat until skin blisters, about 4 mins. Cool slightly; drain well.
In a food processor, process uncooked and cooked tomatoes in batches until chunky. Transfer all to a large bowl.
Place the cilantro, lime juice, oil, garlic and lime peel in the food processor. Cover and process until blended; add to tomatoes. Stir in pepper, jalapenos, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
TIP- wear disposable gloves when cutting hot peppers and avoid touching your face.


Originally Submitted
7/24/2011





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